18 Baking Potato Starch Substitutes You Should Know

Baking is a pleasurable hobby. You are eager to see and taste the end result. A tasty baked delight requires just the proper number of ingredients. One of the most important components in baking is potato starch. Did you know there are alternative solutions if you don’t have potato starch on hand?

You are also free to experiment with various baking alternatives to potato starch. Aside from potato starch, here are several alternatives.

1. Instant Mashed Potatoes
2. Rice Flour
3. Potato Flour
4. Mochi Flour
5. Cornstarch
6. Tapioca Starch
7. Kuzu Starch
8. Arrowroot Powder
9. Coconut flour

If you are still stuck and unable to get the alternatives listed above, the list below will offer you with a thorough list of the finest potato starch substitutes.

But first, let’s become familiar with this essential baking ingredient.

What Is Potato Starch?

Potato starch is produced by crushing potatoes.

This procedure releases the starch granules known as leucoplasts. The starch grains are washed and dried, enabling powder to develop, which is then converted into potato starch.[Source]

Potato starch is a gel-like material that is thick and sticky. It has no flavor or odor, and as a result, it may be simply added to a variety of recipes without affecting the taste of the meal.

It generates a sticky paste when it binds to water. It is a staple in frying, cooking, and baking.

It imparts softness, structure, and binding characteristics to cakes, cookies, and other baked goods. It also adds texture to your dishes. Potato starch is devoid of gluten.

It is critical for patients with Celiac disease. Don’t mix together potato starch with potato flour. It’s a whole different story.

18 Best Substitute For Potato Starch 

Cornstarch, in my opinion, is the greatest potato starch replacement. It is easily accessible and inexpensive, and I do not need to compute any replacements. It’s straightforward. I may use the same quantity as I would potato starch.

Another reason I choose cornstarch is its versatility outside of baking. With cornstarch, I can deep fried chicken. It crisps up the chicken and gives it a golden brown hue. If I want to fry fish or other foods, I may cover them with cornstarch.

Did you know that 100 grams of cornstarch has 381 calories, 0.3 grams of protein, 91.3 grams of carbs, 0.1 grams of fat, 0.9 grams of fiber, and 9 milligrams of sodium? Furthermore, cornstarch absorbs less oil, resulting in less fat, which is beneficial for your health! It is also used to thicken gravies, soups, and stews.

Another advantage of maize starch is that I can purchase it in bulk as long as I keep it cold and dry and well sealed. Cornstarch may be stored for a long amount of time. I don’t have to go to the grocery shop all the time to get it. It conserves both time and energy.

Let’s return to the greatest potato starch replacements. Here are some ideas for you to attempt, in no particular sequence.

Mashed Potatoes

Mashed potatoes may be used in place of potato starch.

When creating mashed potatoes, use a food processor to grind them into a fine powder. In lieu of potato starch, use a 1:1 ratio.

Rice Flour

Rice flour is another option for replacing potato starch. It is gluten-free, tasteless, and acts as a thickener. Instead of potato starch, use two teaspoons rice flour with one cup of liquid.

Make sure to use it at the start of the recipe.

Potato Flour

Potato flour has a unique potato taste and is best used for frying rather than baking. When substituting, use a 1:1 ratio. There are two types of potato flour on the market. The first are potato granules, while the second are potato flakes.

In baking, potato flour binds water and other substances. It may be used to make yeast, rolls, and bread.

Mochi Flour

Mochi flour is made from Mochiko, which is a Japanese sweet rice flour. It has a creamy taste and is somewhat sweet.

This is a typical baking ingredient made from short-grain rice. It has a distinct flavor and texture. This may be used in a 1:1 ratio.

Cornstarch

Gluten-free cornstarch is manufactured from maize. It is a white, fine powder with no color or flavor. Cornstarch adds shine to your food and thickens stews and sauces.

As an alternative to potato starch, you may use this in baking. Use the same quantity of this as you would potato starch. Just remember to add this at the beginning of the cooking process.

Furthermore, maize starch acts as an anti-caking agent. It prevents the sugar from sticking together. It is very important when mixing dough for baking.

Tapioca Starch

Tapioca originates in Central and South America from the root of a plant. It is also known as cassava or yucca.

When creating a cake or bread, add 25-50% more than the recipe calls for and reduce the other flour-like components to get the proper volume of the cake or bread mix.

Tapioca starch is a necessary component in the preparation of fruit pie fillings. It’s also somewhat sweet.

Kuzu Starch

Kuzustarch, also known as Japanese arrowroot, is derived from kudzuvine roots. It is native to Japan and China, but it is gaining popularity in the southern United States.

It is a thickening agent and another potato starch replacement.Because it curdles, dried kuzu starch is not suitable for frying or baking.

Arrowroot Powder

The arrowroot plant, which grows in the West Indies, Central America, and South America, is the source of arrowroot powder. It’s colorless, paleo-friendly, and gluten-free.

It has a shelf life of 3 to 4 years and contains 3% fiber, which is beneficial to the body. Replace one tablespoon of potato starch with two teaspoons of arrowroot powder.

It acts as a thickener and is good for making bread.

Coconut flour

Another option for potato starch is coconut flour. It has a somewhat sweet flavor and is perfect for baking waffles.

You may use coconut flour instead of potato starch if you reduce the quantity to 15% so the dish does not solidify. It is an excellent vegan option.

Almond Flour

Almond flour is another option for replacing potato starch. It’s sweet and gluten-free, and it’s ideal for baking. When substituting, use a 1:1 ratio.

Almond flour is more costly than the others, but it provides an additional benefit. It includes minerals and vitamins that the body need. It has 3 grams of fiber and 6 grams of protein per ounce.

Almond flour is a must-have ingredient for making cookies and brownies. It adds a nutty taste to baked goods.

Oat Flour 

Potato starch may also be replaced with oat flour. It is also devoid of gluten.

Blend your oats until they are a fine powder. When replacing oat flour for potato starch, use a 1:1 ratio.

All-Purpose Flour Or Wheat Flour

Wheat flour is not the ideal substitute, but it may be used. Your recipe will thicken using all-purpose flour or wheat flour. To substitute potato starch, use twice the quantity of all-purpose flour or wheat flour.

Wheat flour is essential in baking, and it may also be used to make a batter for coating food, thickening sauce, and frying.

When cooking using wheat flour, use a low heat and cook the meal gently. Otherwise, the component will congregate.

Quinoa Flour

Quinoa flour is made from quinoa seeds, which are used in frying, cooking, and baking. Quinoa flour has a bitter flavor, which is one of its distinguishing characteristics. So, only use this if you have no other options.

The bitter flavor may be removed by toasting the quinoa flour for up to two hours. If you don’t have time, you should find another replacement.

Sweet Rice Flour

Sweet rice flour or glutinous rice flour are two more potato starch substitutes. It is made from sweet rice and contains a lot of starch. It also provides your meal a sweet taste.

Furthermore, it adds extra flavor to your baking. Use sweet rice flour at the start of the cooking process. When substituting, use a 1:1 ratio.

Ground Matzo

Ground Matzo is an unleavened bread that is hard, flat, and tasty. It is created with water and wheat. It is a traditional Jewish dish.

This may be used as a thickening agent. It absorbs more liquid, causing the dish to become heavier. It is the least recommended replacement in this respect.

Water Chestnut Flour

Groundwater chestnuts are used to make water chestnut flour. It is also known as singhara. Chestnuts are cooked, peeled, and ground into powder. Using water chestnut flour in your cooking provides your meal a smokey flavor and a sweeter taste.

As a thickening agent, mix it with water, adding more as needed until the desired consistency is achieved.

By storing it in a well sealed container, you may increase its shelf life. It will run for six months in this manner.

Ground Flaxseeds

Another potato starch replacement that absorbs water 10 times better is ground flaxseeds. It is not recommended to use them in gluten-free cake or bread making. You may substitute them for eggs and use them to thicken puddings and smoothies.

By doing so, you may still utilize ground flaxseeds in baking. They must be crushed or pounded into a fine powder. Wait 10 minutes after combining three tablespoons of water and one tablespoon of crushed powdered flaxseeds.

Pour the mixture into your dough then bake.

Potato Starch Substitute Related FAQs

What is the action of potato starch in gluten-free baking?

Potato starch adds softness and structure to the dish, as well as binding all of the components together throughout the baking process.

If you use too much potato starch, the texture will crumble.

Which gives more crispiness to your dish, potato starch or cornstarch?

Cornstarch crisps up your fried meal more than potato starch.

What is the difference between potato starch and potato flour?

Potato starch has little flavor, however potato flour has flavor, fiber, and protein. Potato starch is created by crushing potatoes and drying them into a white powder.

Potato flour, on the other hand, is made from peeled, dried, cooked potatoes that have been crushed into a fine powder. The hues include mild, grey, yellowish, and brown.[Source]

Which is better, cornstarch or potato starch?

Potato starch has less carbs and calories than cornstarch.

It is therefore the favored option for those seeking a thickening agent without adding calories or carbs to their diet.